How to Choose: Select fresh mushrooms that are firm and evenly colored. They should have a smooth, dry (not dried) skin and tightly closed caps. Avoid any that are wrinkled, spotted, or slimy — all signs of age.

How to Store: Mushrooms need to breathe. They should be removed from any plastic wrap or packaging and placed, unwashed, in a paper bag or wrapped in a damp paper towel in the refrigerator. Store them whole, not sliced, for the longest shelf life.

Shelf Life: Mushrooms deteriorate quickly. Most will keep for up to three days, although shiitake and cremini can last up to a week or more.

Best Uses: Wipe mushrooms with a damp paper towel just before use. If they’re very sandy, it’s OK to quickly rinse them and pat dry. But never soak mushrooms or they will become mushy. Mushrooms are excellent raw, broiled, fried, or roasted. Or simply cut them in quarters and sauté in olive oil until golden brown, 4 to 6 minutes.